What do you put in your child’s lunch box?
Suggestions include:
- Fresh fruit.
- Crunchy vegetables.
- A meat or protein food such as slices of lean meat, hardboiled egg, peanut butter or nut paste*
- Dairy food such as a cheese stick or slice, grated cheese, milk or yoghurt.
- Starchy food such as bread, a roll, pita or flat bread, fruit bread or crackers.
- Water.
How do you pack a lunch?
- Invest in a functional bento box. …
- Freeze your water bottle to keep your lunch cold. …
- Pack a smoothie in your lunch with this little trick. …
- Pack sauces in adorable containers. …
- Make a gorgeous vegan salad in a mason jar. …
- Put that slow cooker to good use. …
- Make quinoa your main grain.
Work with administrators and cafeteria staff to brainstorm how you can improve meals.
- Replace processed foods with fresh whenever possible.
- Look into providing organic food whenever possible.
- Investigate the possibility of connecting with area farms and incorporating local food into your cafeteria.
Be creative!
A healthy lunch keeps active kids alert and focused and gives them the nutrition they need every day. But no matter how healthy your child’s lunch box is, it won’t provide any nutritional value if it doesn’t get eaten!
- Choose from a variety of food types: fruit and vegetables, starchy food, protein and dairy – What to put in the lunch box.
- Don’t forget the WATER!
Pack school lunches the night before.
Teaching kids to make their own lunches takes time–something most of us don’t have in our typical school morning routine. So pack the lunches the night before and you’ll thank yourself that task is taken care of each morning.
Either write an actual checklist for you school morning or just repeat the jobs kids are expected to do on a school morning until they remember it. The school morning jobs include:
- Make the bed
- Eating breakfast
- Getting dressed
- Hair and teeth brushed
- Shoes on feet
- Backpack by the door
And when someone reports that all their morning jobs are done, I inevitable ask, “Are you sure there isn’t anything else you’ll need as we are walking out the door?” Because it seems someone always needs
Make the right food available.
Kids can put together a lunch, but they can’t grocery shop or cook most foods. So it’s up to you to have the food on hand for them to pack.
Be sure to have a variety of choices, so kids don’t have to pack the same thing every day.
On the flip side, don’t keep on hand foods that you don’t want them to eat. I know it sounds obvious, but often we keep unhealthy foods around as a “treat” or for adults only. It’s easier to only make available what you want them to eat, rather than to become the food police and have to OK every item.
Mark “Do not eat” on leftovers that you are saving for another meal.
Set up a lunch-making area.
Perhaps when kids were little you had a snack box for little ones to retrieve their own snacks. Now expand it into a lunch area. Set aside a cabinet to keep lunch-making items such as:
- lunchboxes
- baggies, plastic wrap
- plastic containers
- water bottles
- a cutting board
- plastic spoons/forks (or metal cutlery that’s OK to take to school)
- napkins
It’s probably not practical to keep everything that kids might pack in lunches (fresh fruit, bread, etc.) in this one place, but keep food items such as individually-wrapped snacks that are reserved for lunches only here. You can also keep a list of lunch items found elsewhere (yogurt in the fridge, tuna in the pantry, etc.) here to remind kids of what’s available.
healthy lunch ideas for toddlers
Honey, Almond Butter & Banana
Spread 2 slices of whole-wheat bread with almond butter or peanut butter. Top 1 bread slice with a drizzle of honey (for kids 1 and up) and a layer of banana slices. Cover with the other slice, butter side down.
Pear & Avocado
Mash 1/2 ripe avocado in a bowl. Add a squeeze of fresh lemon juice and season to taste with salt and pepper. Spread the avocado evenly on 2 slices of sourdough bread. Add a layer of thinly sliced Bosc or Asian pear to 1 bread slice. Cover with the other slice and press gently to adhere. Swap in pomegranate seeds for the pear, if you like.
Apple, Cheddar & Peanut Butter
Split a focaccia square in half crosswise. Spread the cut side of 1 half with peanut butter. Top with a layer of cheddar-cheese slices and then a layer of thin apple slices. Cover with the other half, cut side down and press gently.
Strawberry & Goat Cheese
Split an English muffin and lightly toast the halves. Spread each half with softened goat cheese or plain whipped cream cheese. Top with a thin layer of strawberry jam, followed by a layer of thin strawberry slices. Place the top half of the muffin over the bottom half, and press gently.
Slice It Right
If it seems like that sandwich you packed in the morning makes a soggy return uneaten in the afternoon, swap in Pepperidge Farm Goldfish—shaped bread. It’ll remind him of a familiar snack and get him to eat up. $3 to $4; grocery stores.
Cut It Out
Turn the ordinary lunch-box staple into a menagerie of animals with these sandwich cutters. Check out Munchkin’s elephant cutter, above ($3; Walmart stores).
6 Easy Lunch Kabobs for Back to School
Six Easy Lunch Kabobs that are perfect for back to school! Keep your kids interested and excited for lunch each day with these fun kabobs!Recipe type: lunch
Turkey Pinwheels
Serves 1
Spread dollop of store-bought hummus on whole-wheat tortilla, then layer a slice of turkey and some spinach leaves. Roll up and cut.
Serve with:
Cheese cubes
Fruit salad
Pack it up: Svenja Lunch Box, $34, beatrixny.com; Small Round Containers, $16 for two, kidskonserve.com; Light My Fire Spork Little, $7 for three, amazon.com; Teacher’s Pet Picnic Pouch, $7, oonae.com; White Traveler water bottle, $25, mysigg.com
Egg Salad Sandwich
Serves 1 to 2
Mix two crushed hard-boiled eggs, ½ tsp mustard, 1 tsp mayo (or plain yogurt) and salt and pepper to taste. Serve on whole-wheat or multigrain bread.
Serve with:
Oranges
Pretzel sticks
Pack it up: Maxi Storage Box in Blue, $36, mysigg.com; Sigg Cuddle Monsters water bottle, $20, mysigg.com; Light My Fire Spork Little, $7 for three, amazon.com; Jam Session Picnic Pouch, $7, oonae.com; Snack Disk, $6, oxo.com; large and small bowl set, $10, oxo.com
Vegetable Pasta
Serves 4
Mix 6 oz cooked tricolor rotini pasta, ½ Tbsp melted butter, ½ cup cooked peas, 2/3 cup quartered cherry tomatoes and salt and pepper to taste.
Serve with:
Carrots
Applesauce
Pack it up: Frog Zoo Lunchies, $13, skiphop.com; Large Round Containers, $19 for two, and thermos, $21, kidskonserve.com; Love, Not Waste hand Towel, $7, peopletowels.com; Beverage Bottle With Solid Cap, Spring Green 9 oz, $13, lifefactory.com; Light My Fire Spork little, $7 for three, amazon.com
Pita-Butter and Jelly
If your child’s main food staple is PB&J, but peanut butter is a no-no at her school, here’s a peanut-free option. Substitute butter or cream cheese in for peanut butter and spread on whole-wheat pita bread. Top with jelly, or if she loves apple pie, try cinnamony apple butter.
Serve with:
Hard-boiled egg (If you child hates the yolk, serve two servings of egg whites instead.)
Squeezable yogurt tube
Sliced grapes & sliced grape tomatoes
Heart Turkey
A plain ol’ turkey sandwich gets a little love with this Thanksgiving-inspired, heart-shaped version. (Kid not a heart-lover? Stars or dinosaur shapes work, too.) Spread a thin layer of cranberry sauce on two pieces of whole wheat bread. Layer two slices of roasted turkey breast and sliced cheese. Use a cookie cutter to cut the sandwich into the shape of a heart.
Serve with:
Baby carrots with ranch dressing dip
Squeezable applesauce tube
Build-Your-Own Sandwich
Let your little chef test his culinary skills by packing the ingredients to a sandwich á la Lunchables. Assembling his own meal right at the lunch table may inspire him to eat it as well. Slice lunch meat and cheese into small squares. Serve with whole-grain crackers and individual packets of mayonnaise or mustard.
Serve with:
Pear or apple slices (squeeze a bit of lemon juice on them to prevent browning)
Store-bought cinnamon pita chips
Mini Pizzas
This kid-favorite gets a healthy makeover to fuel your child’s busy body all day long. Make these the night before to save time in the morning. Top English muffin halves with jarred marinara sauce (if your child won’t object, add chopped steamed broccoli or spinach to the sauce.) Sprinkle pre-shredded part-skim mozzarella cheese on top. Bake at 350 degrees for 5 minutes. Let cool, then wrap up.
Serve with:
One half cup of blueberries
Individual chocolate pudding
Brunch for Lunch
Who says French toast and eggs are just for breakfast? This traditional morning meal makes a power-packed lunch. Feel free to make these the night before. French toast cinnamon sticks: Add pureed squash or sweet potatoes to egg-milk batter for an extra boost of beta-carotene. Cook French toast and sprinkle with cinnamon and sugar mixture. Let cool and slice into sticks for an easy-to-eat fork-free option.
Serve with:
Hard-boiled egg (If you child hates the yolk, serve two servings of egg whites instead.)
1/2-cup fruit salad
Go Fish!
An under-the-sea adventure right in your child’s very own lunchbox: Tuna fish sandwich shaped like a fish. Cut a corner off of the bread and reverse it, placing the point at the middle of the cut line. Use a round slice of baby carrot for the eye.)
Serve with:
Baby carrots (Write “Fish Food” on the plastic bag)
Blue-raspberry “water”—an individual Jell-O container
Mini goldfish-shaped cheese crackers
Kid-friendly Chicken Salad
Sliced grapes and cubed apples add sweetness to plain old chicken salad. If your child eats nuts, add crushed cashews for extra crunch. Serve in a small container with whole wheat crackers or flatbreads.
Serve with:
String cheese
Cook-free S’Mores: Spread Marshmallow Fluff on one graham cracker square, nutella on the other and press together and enjoy!
Rainbow Wheel
A colorful, super-healthy lunch choice. Spread white bean dip on a whole-wheat or spinach tortilla wrap. Layer with lettuce, sliced tomato, cheese, thinly sliced cucumber (or pickle if your child is a fan), avocado and other favorite vegetables. Roll up the tortilla. Then slice into 4 1-inch cross-sections to make the wheels.
Serve with:
Banana
Chocolate milk
Ham-and-Veggie Pinwheels
Prep time: 10 minutes
Serves: 4
- 4 eight-inch flour tortillas
- 3/4 cup light cream cheese
- 1 small cucumber, peeled and sliced thin
- 4 large slices baked ham
- 2 medium tomatoes, sliced thin
1. Arrange the tortillas on a cutting board. Spread each with about 3 tablespoons cream cheese, then top with cucumber, ham and tomato slices.
2. Roll up each tortilla, pressing down firmly as you go. Place wraps, seam side down, on a cutting board and cut each into 4 sections.
How kids can help: Measure ingredients; assemble wraps.
Per serving: 314 calories, 15 g fat (8 g saturated), 736 mg sodium, 51 mg cholesterol.
Grocery list:
1 package eight-inch flour tortillas
1 package cream cheese
1 small cucumber
1/2 pound baked ham, sliced
2 medium tomatoes
Don’t forget the snacks!
It’s always a good idea to toss some after-school snacks in their lunchbox, too. Stock your pantry with these delicious and nutritious munchies, sure to keep them happy until dinner.
- These yummy, healthy treats make great back-to-school snacks
- These neat eats are yummy, healthy and easy to clean up
- Salty pretzels, cheesy crackers, protein-packed nuts, sweet raisins and more—all mixed up for some yummy snack packs
- Your kids will love these dessert-like snacks—just don’t tell them how healthy they are!
- Kids can learn about numbers, letters, colors and even bugs with these yummy treats
- They see: cookies, gummies and chips. Yum! You see: fiber, vitamins and calcium. Score!
- Kids will have fun getting their fruits and veggies with these yummy sauces and spreads
- Stave off “when’s dinner?!” whining with these nutritious treats
Cornbread Snack Cakes with Honey Buttercream
From Lena Kwak, president and co-founder of Cup4Cup
Yield: 12 servings
A fun twist on the classic Twinkie, these snack cakes make a great summer side dish for any barbecue. You can’t miss with fresh cornbread filled with whipped honey buttercream!
Ingredients
for the cornbread:
1 cup cornmeal
1 cup Cup4Cup flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup butter, melted
2/3 cup granulated sugar
2 large eggs
1 cup milk
for the buttercream:
1/2 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
1/4 cup honey
1/4 cup full-fat sour cream or full-fat Greek yogurt
Instructions
- Preheat oven to 350°F. Spray a cream canoe pan with non-stick spray. (If you do not have a cream canoe pan, use a muffin tin lined with paper liners, filling each 2/3 full.)
- Combine flour, cornmeal, sugar, salt and baking soda in a bowl.
- Add eggs, milk and melted butter to the dry ingedients and whisk until well blended. Do not overmix.
- Spread batter into prepared pan, filling each well 3/4 full with batter.
- Bake for about 10-15 minutes or until done. Cool cakes in the pan for 5 minutes, then place on a rack to cool to room temperature.
- While cakes are cooling, make the buttercream. In a mixing bowl, beat butter for three minutes with an electric mixer on high speed until light and fluffy. Mix in powdered sugar slowly until fully combined. Mix in honey and sour cream until combined. Transfer the buttercream to a piping bag fitted with a piping tip.
- Pipe the frosting into the center of each of the cooled cakes.
Gluten-Free, Dairy-Free Twinkie Recipe
You’ll Need:
- 3 eggs, separated
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- In a large bowl, whip egg whites to stiff peaks, then set aside
- In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave
- Whip vanilla and lemon juice into egg yolk mixture
- In a medium bowl combine coconut flour, baking soda and salt
- Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
- Gently fold egg whites into yolk-flour mixture
- Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies)
- Bake at 350° for 11-12 minutes
- Remove from oven and allow Twinkies to cool
Gluten-Free Dairy-Free Twinkie Filling
You’ll Need:
- 2 egg whites
- ¼ cup agave nectar
- Whip egg whites to stiff peaks
- Blend in agave and re-whip until stiff peaks form again
- Place filling in Twinkie filling injector
- Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side
- Serve
Ingredients
Pepperoni Pizza
- fresh mozzarella
- pepperoni slices
- cherry tomatoes
- flatbread
Chicken Cobb Salad
- lettuce
- grilled chicken
- avocado
- cherry tomatoes
- bacon
- boiled egg
Turkey Club
- slices of turkey
- bacon
- sourdough bread
- avocado
- Swiss cheese
- lettuce
BLT
- sourdough bread
- bacon
- lettuce
- cherry tomato
- marinated mozzarella balls
- basil leaves
- cherry tomatoes
Chicken Quesadilla
- cheddar cheese
- tortilla
- grilled chicken
Pepperoni Pizza
- Instructions
- Thread small pieces of fresh mozzarella, slices of pepperoni, cherry tomatoes and bite-sized pieces of flatbread onto skewers.
Chicken Cobb Salad
- There’s a lot going on with this kabob. One of everything is the way to go. Include a side of ranch for dipping.
- Thread a bite-sized piece of grilled chicken, lettuce, avocado, cherry tomato, bacon, and a half of a boiled egg onto each skewer.
Turkey Club
- Lightly toast a piece of sourdough bread and cut into quarters. Thread bread quarters, one slice of turkey folded in half and half again, bite-sized piece of Swiss cheese, bacon, lettuce, and a chunk of avocado. Repeat if you have room.
BLT
- Lightly toast a piece of sourdough bread and cut into quarters. Thread a bread quarter, bacon, lettuce, and a cherry tomato. Repeat.
Salami Caprese
- Slide pieces of salami, marinated mozzarella balls, small basil leaves, and cherry tomatoes onto each skewer.
Chicken Quesadilla
- Cut tortilla into strips.
- Cut cheddar cheese and grilled chicken into chunks.
- Fold tortilla strips in half or thirds and slide onto the skewer. Add cheddar chunks and grilled chicken. Repeat until skewer is fully loaded.
NO 1: HAWAIIAN TORTILLA ROLL UP LUNCH BOX IDEA
• Hawaiian Roll Ups
• Grapes
• Sweet Potato Chips
• Cherry Tomatoes
• Mott’s Medleys Fruit Flavored Snacks
Pineapple and Ham Pinwheels
-
Prep10 m
-
Ready In10 m
Ingredients
- 1 (8 ounce) container pineapple-flavored cream cheese (such as Philadelphia(R))
- 3 (12 inch) flour tortillas
- 1/2 pound thinly sliced deli ham
- 3 green onions
Directions
- Spread cream cheese onto each tortilla and top with ham. Lay 1 green onion on 1 end of each tortilla. Starting with the green onion end, roll tortilla into a log. Cut ends from each roll to make a clean edge. Cut each log into 1/4- to 1/2-inch pieces.
NO 2:Pizza Roll Up Lunch Box
- Tortillas
- Cream Cheese
- Italian Blend Cheese
- Pepperoni
- Pizza Sauce (your favorite marinara works well!)
- Whole Wheat Crackers
- Sugar Snap Peas
- Mott’s Medleys Fruit Flavored Snacks
NO 3 : BREAKFAST FOR LUNCH SCHOOL LUNCH IDEA
Breakfast for Lunch – Lunch Box:
- Mini Pancakes (found in the freezer section)
- Sausage links
- Yogurt
- Cucumbers
- Blueberries
- Hard Boiled Egg
- Mott’s Medleys Fruit Flavored Snacks
NO. 4: CHICKEN GYRO WRAP LUNCH BOX IDEA
Chicken Gyro Wrap Lunch Box:
- Whole wheat tortillas
- Chicken
- Tzatziki Sauce
- Hummus
- Sugar Snap Peas
- Cherry Tomatoes
- Mott’s Medleys Fruit Flavored Snacks
NO. 5: TURKEY APPLE CHEESE POCKETS BOX IDEA
Turkey, Apple and Cheese Lunch Box:
- Turkey
- Apple Slices
- Cheese slices
- Sweet Potato Chips
- Blueberries
- Apple Cinnamon Crunchies
- Mott’s Medleys Fruit Flavored Snacks
Lunch Box Idea List
Carbs/Tummy Filler
• whole grain crackers
• pretzel sticks
• mini-mufins
• goldsh crackers, cheddar bunnies or other
snack crackers
• pretzel thins
• bagel chips
• mini-rice cakes or rice crackers
• cooked ball of rice
• leftover pasta
• granola bars
• banana bread, zucchini bread, or other
quick breads
• cereal bars
• dry cereal
• mini-bagels
• hot dog buns, hamburger buns or
dinner rolls
• garlic toast
• pita
• pancakes or toaster waffes
Proteins
• leftover meat from dinner
• chicken or turkey sausage
• deli meats — turkey, ham, salami
• beans
• taquitos with salsa for dipping
• baked tofu
• hard boiled eggs
• quesadillas
• mini-burritos
• mini-pizzas — top mini-pitas with sauce,
cheese and pepperoni
Fruits
• apples slices or chunks (dip in pineapple
juice to prevent browning)
• strawberries, blueberries, raspberries
• cherries
• grapes
• bananas
• melon chunks
• dried fruit
• canned peaches or pears applesauce
• pineapple chunks
• orange or clementine wedges
Veggies
• carrot sticks
• sugar snap peas
• red bell pepper strips
• cucumber slices
• celery sticks
• grape tomatoes
• steamed green beans
• steamed broccoli spears
Dairy
• yogurt
• cheese cubes
• cheese slices
• cottage cheese
• string cheese
• Laughing Cow or Babybel cheese
30 Days of No Repeats! For The Adult
- Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges
- Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots
- Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots
- Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups
- Graham crackers + cookie buttersandwiches, strawberries, yogurt
- Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes
- Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes
- Deli roast beef + cheddar in roll-ups, carrots, apple wedges
- Jelly sandwich cut-out, cheese stick, banana
- Nut-free homemade granola(that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers
- Shredded cheese + rotisserie chicken microwaved into a tortilla quesadilla, salsa + tortilla chips
- Deli ham + havarti + pear + rye toasts served as nibble plate
- Bacon + tomato + shredded lettuce + cream cheese rolled into a tortilla pinwheel, berries
- Asian marinated chicken bitsleft over from dinner + pea pods + pasta noodles + grapes served as nibble platter
- Breadsticks + marinara dip + mozzarella cheese stick cut into cubes + pepperoni slices served as a nibble platter
- “Deconstructed chicken pot pie”: Rotisserie chicken + peas + carrots + butter crackers served as nibble platter, applesauce
- Noodles tossed with pesto, parmesan cheese chunks, tomatoes
- “The Toddler”: Goldfish crackers, raisins, cheese stick, apple cut into chunks
- Honey soy chickenleftover from dinner, plain noodles (avoid the peanut butter that comes with the original recipe), carrots
- Deli ham + cantaloupe + mozzarella cheese + tomatoes served as a nibble platter
- Biscuit, split in half + pulled porkleftover from dinner + shredded cheddar cheese for a mini sandwich, watermelon chunks
- English muffin + marinara sauce + shredded mozzarella for homemade pizza bites, grapes
- Pumpkin bread+ whipped cream cheese spread + raisins + plain ham rollups
- Chicken pieces leftover from dinner + pita wedges + cherry tomatoes + tzatzikisauce served as dipping platter
- Pancakes cut into strips + yogurt + berries + bacon served as dipping platter
- Shrimp + cocktail sauce + pineapple chunks + bagel chips served as nibble plate
- Banana zucchini bread+ yogurt + raisins
- Hawaiian bun + ham + american cheese for miniature sandwiches, apple slices, carrots
- THINLY sliced cucumbers + cream cheese + white bread + sprinkle of dill for uncrusted cocktail sandwiches, grapes,
- Leftover salmon chunksfrom dinner + blueberries + tomatoes + pita bread wedges served as nibble platter
Veggie Wraps with Goat Cheese
Level: Easy
Serves: 4
Ingredients
- 2 portobello mushroom caps, sliced
- 1 large red pepper, sliced
- 8 oz. green beans
- 2 tbsp. olive oil
- 1/4 tsp. salt
- 2 15 oz. cans chickpeas, drained
- 3 tbsp. lemon juice
- 1/4 tsp. pepper
- 4 soft-taco-size whole grain wraps
- 1 oz. fresh goat cheese, crumbled
- Lemon wedges
Directions
- On 2 rimmed baking sheets, toss mushrooms, red pepper and green beans with olive oil and salt. Roast in 450 degrees F oven 30 minutes.
- Mash chickpeas with lemon juice and pepper; spread on whole-grain wraps. Top with veggies and goat cheese. Fold to wrap. Serve with lemon wedges.
Turkey Burger with Sweet Potato Fries
Level: Easy
Serves: 4
Ingredients
- 2 small sweet potatoes (1 lb.)
- 2 tbsp. olive oil
- 2 tsp. chili powder, divided
- 1/2 tsp. salt
- 1 lb. ground turkey breast
- 2 cloves garlic, pressed
- 1/2 c. Chopped cilantro
- 1/2 avocado, plus more for serving
- 2 tsp. lime juice
- 4 toasted whole-grain sandwich thins
- tomato, for serving
- cucumber, for serving
- Lettuce, for serving
- sprouts, for serving
Directions
- Cut sweet potatoes into 1/4-inch-wide sticks; toss, on large rimmed baking sheet, with olive oil, 1 teaspoon chili powder and 1/4 teaspoon salt. Roast at 450 degrees F in oven, 20 to 25 minutes or until crisp, shaking once.
- Mix ground turkey breast with garlic, cilantro, remaining chili powder, and remaining salt. Form into 4 patties. Grill on medium 12 to 15 minutes or until cooked through (165 degrees F), turning once.
- Mash avocado with lime juice. Place burgers on whole-grain sandwich thins; top with avocado and tomato, cucumber, lettuce and sprouts as desired. Serve with fries.
Greek Yogurt Chicken Salad Sandwich
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 cups leftover rotisserie chicken
- 1/2 cup diced red onion
- 1/2 cup diced apple
- 1/2 cup grapes, halved
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
- 1/2 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice, or more, to taste
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 8 slices bread
- 4 leaves Boston bibb lettuce
Directions:
- In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
- Serve sandwiches on bread with chicken mixture and lettuce.
Easy Chicken Gyros & Tzatziki Sauce
Prep time5 mins
Cook time15 mins
Total time20 mins
Recipe type: Main Dish
Cuisine: Greek
Serves: 4
Ingredients
- 4 chicken breasts, pounded to ½ inch thickness
- 1 tablespoon mediterranean seasoning (you can substitute Italian seasoning in a pinch)
- 1 red pepper, thinly sliced
- ½ red onion, thinly sliced
- 4 pitas (this is a Greek-style flatbread you can find at almost any grocery store near the bread and tortillas or in the bakery)
- optional: lettuce, feta cheese crumbles
tzatziki sauce
- ½ English cucumber, peeled and diced
- 2 cups cold plain Greek yogurt
- 4 teaspoons minced garlic
- ⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
- 1½ Tbsp freshly squeezed lemon juice (juice of ½ medium lemon)
- ½ tsp salt, or to taste
- ⅛ tsp black pepper
- Puree all sauce ingredients in a blender or food processor (see note below recipe first!). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
- Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
- Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a “tunnel shape”.
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Recipe type: Sandwich, Caesar salad, Chicken,
Serves: 4 sandwiches
Ingredients
for the Caesar dressing
- ½ cup Greek yoghurt
- 3 anchovy fillets, finely chopped
- ½ garlic clove minced
- handful finely grated Parmesan cheese
- juice and zest of ½ lemon
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- salt & pepper to taste
for the chicken
- 4 boneless, skinless chicken breasts
- juice and zest of ½ lemon
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped parsley
- generous pinch of salt and pepper
for the sandwich
- bread, of your choice
- cos lettuce leaves
- avocado, sliced
- To make the dressing, whisk together all the ingredients and set aside.
- Combine all the marinade ingredients for the chicken and mix well. Pour over the chicken and allow to marinate for 10 minutes.
- Heat a griddle pan over high heat and cook the chicken on both sides until cooked through.
- Remove and allow to rest for 5 minutes.
- Griddle the bread until toasted.
- To assemble the sandwich, spread a slice of bread with a generous spoonful of the dressing topped with lettuce, sliced chicken and avocado. Sandwich with another slice of bread and serve.
Cheesy Baked Breakfast Sliders
- PREP:10 MIN
- COOK:20 MIN
- TOTAL:30 MIN
INGREDIENTS
- 1 2/3 eggs
- salt and garlic pepper (or regular black pepper) to taste
- 1/8 package (12 rolls) sweet rolls
- 2 slices Borden® Cheese Sharp Cheddar
- 1/8 pound thinly sliced honey ham
- 1/8 cup salted butter, melted
- 1 teaspoons brown sugar
- 1 teaspoons whole grain dijon mustard
- 10 eggs
- salt and garlic pepper (or regular black pepper) to taste
- 1 package (12 rolls) sweet rolls
- 12 slices Borden® Cheese Sharp Cheddar
- 1/2 pound thinly sliced honey ham
- 1/4 cup salted butter, melted
- 1 tablespoon brown sugar
- 1 tablespoon whole grain dijon mustard
Instructions
- Preheat oven to 350F
- Scramble the eggs over medium heat, adding salt and garlic pepper to taste. Once scrambled to your liking, set aside.
- Spray a small sheet pan with nonstick spray or line with foil.
- WIthout separating the rolls, cut the entire group in half lengthwise. Place the bottom half on the sheet pan.
- Top with 6 slices of cheese, covering the bottom section of rolls.
- Top with the scrambled eggs.
- Top with the ham.
- Top with another 6 slices of cheese.
- Cover with the top layer of rolls.
- Mix together the melted butter, brown sugar, and dijon.
- Pour over the tops of the rolls and brush to make sure the rolls are fully covered with the mixture. The more the better, trust me!
- Bake for 20 minutes or until cheese is fully melted and the tops of the rolls are golden and crisped.
- Serve and enjoy!
THE ULTIMATE BAKED BREAKFAST SANDWICH SLIDERS (PLUS MAJOR GIVEAWAY!)
Ingredients
8 La Brea Telera Slider Rolls, cut in half lengthwise
8 eggs, cooked to how you like them. Either baked as shown or scrambled
16 slices colby jack cheese
8 sausage patties, cooked
8 slices ham
8 slices bacon, cut in half
1/4 cup butter, melted
2 teaspoons dijon mustard
1 teaspoon garlic powder
2 teaspoons poppyseeds
Instructions
1. Preheat oven to 350F
2. Spray a 9×13 baking dish with nonstick spray.
3. Place the bottom half of each slider roll in the bottom of the baking dish.
4. To assemble the sandwiches, start with a slice of cheese, then eggs (if using baked eggs, use
1 per roll. If using scrambled, just scoop a large spoonful onto each bun), then ham, sausage,
bacon, and more cheese. Replace the tops to each slider roll.
5. In a small bowl, mix together the melted butter, mustard, poppy seeds, and garlic powder.
Brush the top of each roll liberally with the butter mixture. I actually added it my the spoonfuls
🙂
6. Bake covered for 12 minutes and then remove cover. Continue cooking for another 4-6
minutes or until the bread is toasted and and the cheese fully melted.
7. Remove and serve!
8. NOTE: You can make these ahead. Just refrigerate overnight and bake when ready.
9. NOTE: I love the La Brea rolls for this because they’re take and bake. This helps the rolls not
to burn while in the oven. Perfection!
10. NOTE: If you don’t like any of the ingredients, leave them out! These are awesome even if
they’re just egg and cheese. You can customize for each person! GO!
Healthy After-School Snacks
Peachy Keen Pops
Makes: 10 pops
Prep: 15 minutes
Freeze: 6 hours or overnight
- 1 package unflavored gelatin (1/4 ounce)
- 1/4 cup peach juice
- 2 tablespoons agave nectar
- 1 10 – ounce bag frozen peaches, thawed, or 2 cups peeled and sliced fresh peaches
- 4 6 – ounce container low-fat peach yogurt
- 1 ice pop mold (10-pop capacity)
- 10 wooden Popsicle sticks
Directions
- Stir together gelatin and peach juice in a microwave-safe bowl. Microwave 1 minute on HIGH. Stir in agave and set aside for 5 minutes.
- Meanwhile, combine peaches and yogurt in the base of a blender. Puree until smooth. With blender running, add gelatin mixture in a thin stream.
- Pour mixture into ice pop molds, place sticks carefully into center and freeze 6 hours or overnight.
Tips for Packing Food for Active Teenagers
Here are my tips for packing food for teens.
- Quantity: For teenage boys, it is all about the amount of food.
- Variety: Provide an assortment of food tailored to their taste.
- Leftovers: Plan dinner leftovers such as rice, pizza, potatoes, and pasta.
- Collaborate: Work with your teen when designing their lunches.
- Experiment: Try new food in limited quantities.
Lunch Ideas
- Pizza Tarts, Banana, Celery with Blue Cheese Dressing, and Buffalo Wing Pretzel Crisps
- Twice-baked potato bites, strawberry Greek yogurt with frozen blueberries, carrot, and pistachios
- Homemade pretzels, Babybel cheese, Cheddar cheese sticks, Mozzarella cheese sticks, black olives, and green grapes
Let’s Pack Lunch
EasyLunchboxes 3-Compartment Bento Lunc…
$13.95
After School Snack Ideas
Snacks Here are some backpack snacks to eat after school and before sports practice.
- Homemade trail mix (pretzel snaps, almonds, craisins, yogurt covered raisins)
- Cranberry Walnut Pumpkin Bread
- Trader Joe’s Multigrain Pita Bite Crackers and pistachios
- Kind Fruit & Nut Bar (Almond & Coconut) and sugar snap peas
- Peanut Butter Energy Balls
Back-to-School Lunchbox Ideas
Yogurt Fruit Bars
IngredientsNutrition
-
SERVINGS8
-
UNITSUS
- 1 1⁄2cups whole wheat flour
- 1teaspoon baking soda
- 1⁄2teaspoon baking powder
- 1teaspoon cinnamon
- 1⁄2teaspoon ground ginger
- 1(6 ounce) package mixed dried fruit, coarsely chopped
- 1⁄3cup chopped walnuts (optional)
- 1cup plain fat-free yogurt or 1 cuplow-fat plain yogurt
- 1large egg
- 1⁄4cup apple juice concentrate
- 2tablespoons oil
- nonstick cooking spray
- Preheat oven to 350°F.
- In a large bowl, mix all dry ingredients. Add dried fruits and walnuts.
- In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil.
- Make a well in the center of the dry ingredients and add the wet ingredients until blended.
- Coat a 9 X 13 inch pan with vegetable spray, spread batter in pan.
- Bake 45-50 minutes or until done. Cool 10 minutes before slicing.
- Slice into 8 servings. Freeze in individual portions if desired.
Lunchbox Pizza Quesadilla
IngredientsNutrition
-
SERVINGS1
-
YIELD1Quesadilla Pizza
-
UNITSUS
- 2 -8inches flour tortillas (small size to fit in lunchbox)
- 3tablespoons spaghetti sauce or 3 tablespoons pizza sauce
- 1⁄4cup shredded cheese (I like Monterey Jack, but use what you like)
- 8slices pepperoni
Directions
Peanut Butter and Jelly Sushi Rolls
IngredientsNutrition
-
SERVINGS1
-
YIELD8rolls
-
UNITSUS
- 2tablespoons creamy peanut butter
- 2tablespoons jam (pick your favorite) or 2 tablespoons jelly (pick your favorite) or 2 tablespoons preserves (pick your favorite)
- 2slices bread
Directions
Ham and Cheese Muffins
Ingredients
-
YIELD1dozen
-
UNITSUS
- 2cups self-rising flour
- 1⁄2teaspoon baking soda
- 1cup milk
- 1⁄2cup mayonnaise
- 1⁄2cup finely chopped, fully cooked ham
- 1⁄2cup shredded cheddar cheese
- shredded cheese (optional)
Directions
Thermos Noodle Soup
ingredients
-
SERVINGS1
-
UNITSUS
- 1 1⁄2cups spaghetti
- 2cups boiling water
- 2teaspoons beef bouillon or 2 teaspoons vegetable bouillon
- 1teaspoon instant minced onion
- 1⁄2teaspoon parsley
Directions
Cheesy Taco Pockets
Ingredients
-
SERVINGS16-32
-
UNITSUS
- 2(17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
- 1egg
- 1⁄2tablespoon water
- 1 1⁄2lbs ground beef
- 1⁄2cup green pepper, chopped
- 1⁄2cup white onion, chopped
- 1garlic clove, minced
- 1medium tomatoes, seeded and chopped
- 1⁄2cup catsup
- 1⁄4cup fresh cilantro or 1⁄4 cupparsley, chopped
- 1teaspoon ground cumin
- 2teaspoons chili powder
- 1teaspoon oregano
- 1teaspoon cinnamon
- 1 1⁄2cups monterey jack cheese, shredded or 1 1⁄2 cups monterey jack pepper cheese, shredded for a spicier result or 1 1⁄2 cups colby cheese, shredded, any similar cheese will work
Directions
Frozen Fruit Cups
Ingredients
-
YIELD161-cup servings
-
UNITSUS
- 16ounces frozen sweetened strawberries, thawed
- 12ounces pineapple-orange juice concentrate, thawed
- 2(20 ounce) cans crushed pineapple, undrained
- 2(11 ounce) cans mandarin oranges, undrained
- 6bananas, diced (yellow but not too ripe)
- 1⁄3cup lemon juice (bottled is fine)
- 16ounces frozen blueberries
Club Wrap
Ingredients
-
SERVINGS1
-
YIELD1Wrap or Sandwich
-
UNITSUS
- 1large whole wheat tortilla
- low-fat mayonnaise or mustardor ranch dressing
- 2slices cooked bacon
- sliced tomatoes
- spinach or lettuce, shredded
- 1slice ham
- 1slice turkey
- 2slices cheese
Directions
Lunch Box Taco Chicken Soup
Ingredients
-
YIELD 8cups
-
UNITS US
- 2slices bacon, diced
- 1cup mushroom, sliced
- 2⁄3cup onion, diced
- 1⁄2cup red pepper, diced
- 4cups chicken broth
- 2cups cooked chicken, diced
- 1(12 ounce) can kernel corn
- 2cups taco sauce or 2 cups salsa
- 1⁄2-1tablespoon taco seasoning
Directions
51 Ideas for Smile-Inducing Lunch Box Notes & Surprises
To make getting started easier, we’ve compiled 41 fun ideas for slipping notes and other small surprises into your child’s lunch box.
41 Ideas for Smile-Inducing Lunch Box Notes & Surprises for Your Kids
- Draw thumbprint animals to go with a sweet note.
- Jot down a shared favorite song lyric to make her want to hum.
- Stick frilly toothpicks in their sandwich or use them to make miniature fruit or cheese cube kabobs.
- Buy cool sticky notepads with pirates or butterflies and send a few special words or a little drawing every day until the pad runs out.
- Use a cookie cutter to cut their sandwich into fun shapes.
- Sneak in a special photo and a written memory like, “Remember the fun time we had at the ice cream parlor last week?”
- Choose a month and send a creative compliment a day for your child: “You’re kind,” “You are great at sharing,” “You’re a good brother,” “You are amazing at eating ice cream,” etc.
- Order personalized pencils with your kid’s name, nickname, encouraging words, or a fun family “inside joke.” Tie them up with string and tuck them inside for a fun mid-day surprise.
- Paint “You Rock!” on a small rock.
- Send paper straws, fun and eco-friendly.
- Wrap Silly Bandz around the thermos with a note: “Have a good day, silly.”
- Toss in some fun stickers! Kids love stickers.
- Place a paper doily in with lunch. Eating PB&J off a lace doily feels decadent somehow.
- Print out a photo of your dog or cat doing something funny.
- Doodle daily lunch box napkin notes like this artistic mom did for years.
- Slip in a fun photo of the holidays or summertime with a countdown: “Only XX days until [Christmas, Hanukkah, Spring Break, summer, etc.].”
- Stick Post-Its that say “Eat Me” on the outside of each lunch item. Particularly the veggies.
- Send along a funny joke that your child can share with friends. My son’s current favorite: Q: How do you wake up Lady Gaga when she’s sleeping? A: Poker Face. Hahaha! My favorite joke of all time is still: Q: Why did the chicken cross the playground? A: To get to the other slide. Hahaha! Find lots more jokes here.
- My great grandmother used to paint my mom’s name on little seashells. She still talks about those seashells.
- Educate your child at lunch with some cool trivia. Choose something in line with her interests or studies to make it a hit.
- Gift wrap all your child’s lunch items. Unwrapping is always fun!.
- Brighten her lunch break with a fabric flower she can keep or share.
- Download and make this cool Tree Flip Book. Your child can share the fun with friends.
- My son would jump with glee if I gave him a new Bakugan or Pokemon card in his lunch every day for a week.
- Just add paper dolls (free downloads).
- Induce instant happy with heart-shaped brownies.
- Write a silly rhyming poem about something going on in your lives.
- Encourage your kids to put notes in their sibling’s lunch boxes. Awww.
- Attach a note to a cotton ball: “Being your mom puts me on Cloud 9.”
- Create an extra-special mom, dad, grandma, or even Rover blowing a kiss flip book.
- Throw in paper heart notes daily. With messages from mom and dad.
- At your next family gathering, have your family members write a special noteyou can include later in the month.
- Tickle their funny bones with printable lunch box riddles.
- Make their day with a Smiling Superstar Card.
- Write your child a special lunch haiku.
- Fold your special notes into cool squares, in fold ‘n’ tuck style, or with a pull tab. Only really cool moms do this kind of thing.
- Text your lunchtime note — for those with older kids, how else would you reach them?
- Wrap a napkin around utensils with a new hair accessory or sport wristband.
- Pull out that cell phone baby toy and record a little message for your big kid on it.
- Cut out your child’s favorite comic strip and tape it inside his lunch box. or get google image
- Send a small clue in an envelope for your kids to guess what’s planned for after school or over the weekend: cut-out letters of her best friend’s name if she has a playdate, a popcorn kernel if you’re off to see a new movie, some sand if you’re going to the beach, a birthday candle if there’s a big party, etc. Good luck! Have fun!
Kindergarten Silly Love Notes